One-skillet: Chicken & Spinach With White B Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tsp: Extra-virgin olive oil,
1 1/2 lbs: Chicken breasts,
2: Celery stalks, minced
4: Garlic cloves, minced
2: Shallots, minced
15 ounce: Tomatoes, canned, diced
1 tsp: Fresh rosemary, or 1/2ts dried rosemary
1 tbsp: Cornstarch,
1 cup: Chicken broth, defatted
15 ounce: Cannellini, canned
12 ounce: Spinach, fresh
Salt,
Black pepper, fresh ground
10: Black olives, brine cured
Directions:
Preparation time = 25 minutes Cannellini are white kidney beans.
Drain and rinse before use. Wash fresh spinach thoroughly and chop.
Chicken breasts should be skinned and de-boned and cut into bite-size
pieces. 1. Heat 2 TS oil in large nonstick or cast-iron skillet over
medium-high heat. Add chicken and saut
until firm and white, not
pink, about 3 minutes. Remove from skillet and keep warm. 2. Reduce
heat to medium and add remaining 1 TS oil. Add celery, garlic and
shallots and saut
until limp and fragrant, about 5 minutes. Add
tomatoes and rosemary and simmer minutes. 3. Dissolve cornstarch in
chicken broth and add to skillet. Bring to boil and cook until sauce
is thickenedd. Add cannellini beans and chicken; heat through. 4.
Just before serving, add spinach to skillet and toss until wilted,
about 3 minutes. Season with salt and pepper. 5. Garnish with chopped
olives. Serve at once.
Source from luhu.jp
Drain and rinse before use. Wash fresh spinach thoroughly and chop.
Chicken breasts should be skinned and de-boned and cut into bite-size
pieces. 1. Heat 2 TS oil in large nonstick or cast-iron skillet over
medium-high heat. Add chicken and saut
until firm and white, not
pink, about 3 minutes. Remove from skillet and keep warm. 2. Reduce
heat to medium and add remaining 1 TS oil. Add celery, garlic and
shallots and saut
until limp and fragrant, about 5 minutes. Add
tomatoes and rosemary and simmer minutes. 3. Dissolve cornstarch in
chicken broth and add to skillet. Bring to boil and cook until sauce
is thickenedd. Add cannellini beans and chicken; heat through. 4.
Just before serving, add spinach to skillet and toss until wilted,
about 3 minutes. Season with salt and pepper. 5. Garnish with chopped
olives. Serve at once.
Source from luhu.jp